Homemade Chocolate Eclairs...
i just made these for the first time, and they are heavenly.
IT looks like a lot, but it goes in stages, actually one of the easier desserts I've made.
Eclair:
1 Cup water
1/2 cup butter
1 cup all purpose flour
4 large eggs
1. Heat oven to 400
2. Heat water and butter to rolling boil in saucepan. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 min, or until mixture forms a ball; remove from heat
3. Beat in eggs, all at once, with spoon; continue beating until smooth. Drop 1/4 cup of dough onto ungreased cookie sheet. Shape each dough into finger shape (4.5 inches long and 1.5 inches wide, with spatula)
4. Bake 35 to 40 min, OR until puffed and golden. Cool away from draft, about 30 min. Cut off top third of each eclair, pull out any strands of soft dough (if there are any).
5. FIll puffs with Cream Filling (see below) replace tops, Frost with Chocolate frosting (see below).
CREAM FILLING
1/3 cup sugar
2 Tablespoons cornstarch
2 cups milk
2 large egg yolks, slightly beaten
2 tablespoons butter
2 teaspoons vanilla
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 min. Gradually stir at least half of the hot mixture into egg yoks, then stir back into hot mixture in saucepan. Boil and stir 1 min.; remove from heat. Stir in butter and vanilla. Pour into bowl. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour until cool.
CHOCOLATE FROSTING
1 ounce unsweetened baking chocolate
1 teaspoon butter
1 cup powdered sugar
1 to 2 tablespoons hot water (I actually used 3)
Melt chocoate and butter in saucepan over LOW heat, stirring frequently; remove from heat. Stir in powdered sugar and water. Beat until smooth and spreadable.
VERY YUMMY!
IT looks like a lot, but it goes in stages, actually one of the easier desserts I've made.
Eclair:
1 Cup water
1/2 cup butter
1 cup all purpose flour
4 large eggs
1. Heat oven to 400
2. Heat water and butter to rolling boil in saucepan. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 min, or until mixture forms a ball; remove from heat
3. Beat in eggs, all at once, with spoon; continue beating until smooth. Drop 1/4 cup of dough onto ungreased cookie sheet. Shape each dough into finger shape (4.5 inches long and 1.5 inches wide, with spatula)
4. Bake 35 to 40 min, OR until puffed and golden. Cool away from draft, about 30 min. Cut off top third of each eclair, pull out any strands of soft dough (if there are any).
5. FIll puffs with Cream Filling (see below) replace tops, Frost with Chocolate frosting (see below).
CREAM FILLING
1/3 cup sugar
2 Tablespoons cornstarch
2 cups milk
2 large egg yolks, slightly beaten
2 tablespoons butter
2 teaspoons vanilla
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 min. Gradually stir at least half of the hot mixture into egg yoks, then stir back into hot mixture in saucepan. Boil and stir 1 min.; remove from heat. Stir in butter and vanilla. Pour into bowl. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour until cool.
CHOCOLATE FROSTING
1 ounce unsweetened baking chocolate
1 teaspoon butter
1 cup powdered sugar
1 to 2 tablespoons hot water (I actually used 3)
Melt chocoate and butter in saucepan over LOW heat, stirring frequently; remove from heat. Stir in powdered sugar and water. Beat until smooth and spreadable.
VERY YUMMY!
